Roasted Root & Vegetable Medley with Balsamic Herbs
A vibrant mix of root vegetables and peppers roasted to caramelized perfection, finished with balsamic vinegar and fresh herbs.
Ingredients
Main Ingredients
- 1.5 lb butternut squash, peeled and cubed (about 5 cups)
- 1.25 lb Yukon Gold potatoes, peeled and cubed (about 4½ cups)
- 1 medium sweet potato (about 14 oz), peeled and cubed (about 4 cups)
- 2 large red bell peppers, seeded and diced (about 3½ cups)
- 1 large red onion, coarsely chopped (about 2 cups)
Flavoring Ingredients
- 0.25 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Optional Ingredients
- Extra fresh thyme for garnish
- Garlic powder or minced garlic
- Red pepper flakes for heat
Instructions
Preparation
- Preheat your oven to 475°F (245°C). Line two baking pans with foil or parchment paper for easy cleanup.
- Prepare all vegetables by peeling and cutting them into evenly sized cubes to ensure uniform roasting.
Mixing / Assembling
- Place the squash, Yukon Gold potatoes, sweet potato, bell peppers, and red onion into a large bowl.
- In a separate small bowl, whisk together olive oil, balsamic vinegar, rosemary, thyme, salt, and black pepper until well combined.
Cooking / Baking
- Pour the seasoning mixture over the vegetables and toss thoroughly to coat every piece.
- Divide the vegetables evenly between the prepared pans, spreading them out in a single layer.
- Roast for 45–50 minutes, stirring once halfway through, until the vegetables are tender and deeply browned around the edges.
Resting / Finishing
- Remove from the oven and let rest for 2–3 minutes.
- Sprinkle with additional fresh thyme if desired, then serve warm.
Notes
Cut vegetables into similar sizes for even roasting. Avoid overcrowding the pan to achieve crispy edges. For extra flavor, finish with a drizzle of olive oil or balsamic glaze. Stir only once to allow proper caramelization.